Annie Hall: A New York Deli Dinner Party

Gluten Free Black and White Cookies!!!

Recipe Overview

A cookie that needs no introduction…

Recipe Instructions

Preheat oven to 350 degrees. In a stand mixer (or large bowl) combine the lemon juice and the milk. Let them sit together for a few minutes. The lemon juice will curdle the soymilk and create a great buttermilk substitute.

Next, add the oil, sugar, vanilla and zests to the milk and lemon juice. Once that is mixed together well, sift the cornstarch, flour, baking soda, baking powder and salt together. Then combine the dry ingredients into the wet.

Cover a cookie sheet in parchment paper. We like our black and whites to be really big, so put no more than six cookies on each sheet and aim to make about 8-10 total with the amount of batter that you have. To shape them, I recommend using a large biscuit cutter so that they are perfectly round. Give them a pat as well so they lie flat on the cookie sheet. Let the cookies bake for about 16 minutes.

Once the cookies are out of the oven, flip them over and let them cool. You’ll want the flat side on top for cleaner looking frosting!

To make the frosting, combine the powdered sugar, a drop of vanilla and water in a bowl. Use a beater or a stand mixer to whip the ingredients into icing. When the cookies are cool, cover each cookie entirely with white frosting. Let the frosting cool.

Carefully melt the chocolate chips in the microwave or in a double boiler on the stove. Add your melted chocolate to the remaining white frosting and mix well. Now you’ve made chocolate frosting!

Once the vanilla frosting on your cookies has hardened, coat one half of the cookie top in the chocolate icing.